Oven Roasted Salmon and Squash

Seafood, Side dishes...veggies

I made this healthy delicious meal a few nights ago. The family loves salmon and this took less than 20 minutes to bake. I marinated the salmon in a few tablespoons of olive oil and added some salt, pepper, and a little garlic powder. I had a few more squash and zucchini left over from the farmers market, so I sliced them up thin, coated them in some olive oil with salt, pepper, and garlic powder, and placed them around the salmon.

The oven was preheated to 400. The salmon and veggies cooked un just under 20 minutes. I flipped the squash around about half way through. Of course, you can use whatever veggies you like; I think asparagus or broccoli would be perfect. This large piece of salmon feed the 4 of us, but you could add more or less depending on your need. Perfect for a easy summer dinner!

Squash Explosion Quesadilla

Farmer's Market Finds, Mexican, Vegetarian

Summer squash is all over the farmers market. I LOVE every squash, but there is just something about the squash in the summer. It is just so perfect. This week my favorite stand these cute little guys…

Anyways, I am always finding new ways to add them to my food. The other night the family went to a local Mexican restaurant where I ordered the Chili Rellenos; 2 deep fried cheese stuffed poblano peppers, refried beans, and rice. So good, but too much! I brought the leftover poblano home in hopes to do something with it. Here is my creation…

I diced 1 green and 1 yellow squash, 3 baby portabella mushrooms, and my leftover poblano chopped and added it to a skillet. I cooked them all in olive oil with a little salt, pepper, and chili powder for a little kick. I also had a bit of rice leftover that I threw in. The whole cook time was about 8 minutes on medium high heat, stirring occasionally.

I like to treat my quesadillas just like grilled cheese, so I buttered one side of 2 small tortillas. I sprayed cooking oil to a non-stick skillet and heated the pan on medium high. Then I added the veggie mixture to the first tortilla and placed it buttered side down. Then I added a nice handful of shredded Mexican cheese blend. I added the top hat tortilla butter side up. I peeked at the bottom with my spatula and when it was brown and crispy, 3-4 minutes, I carefully flipped it. Same time on the other side, plus all that glorious cheese will be melting. Nothing better that this…

Maybe a side of sour cream and guac 😉

Squash, Beet, and Baby Kale Pasta

Pasta, Vegetarian

I made this gorgeous pasta last week when I found some pretty beets (red and yellow), yellow squash, and baby kale at the farmers market.

First I sautéed thinly sliced beets and squash in a bit of olive oil with some salt and pepper until tender, about 6 minutes.
Then I added the baby kale and let that wilt down while I cooked 1/2 pound of penne pasta in salted boiling water (about 8 minutes).
Once the pasta was finished I mixed it up with the squash, beets, and baby kale. I added some more olive oil and a ton of Parmesan cheese. So healthy and light. A perfect summer meal!

Goat Cheese Stuffed Zucchini Blossoms

Appetizers and snacks, Farmer's Market Finds, Vegetarian

The farmer’s market near me is in full swing! Gorgeous strawberries, peaches, lettuces, and tons of fresh veggies and honey. Katie loves coming with me to indulge in the flavored honey sticks, fresh bread, and doughnuts. It is my happy place 😉 I spied the last package of these gorgeous squash blossoms, so I got them, of course!

First I took out the staamen (super bitter), then I gently rinsed them with water. They are super delicate, but they also may have some bugs living inside, so clean them. I leave the stem on to help keep them together, but cut them off at the end.

I filled these guys up with herbed goat cheese. You could use cream cheese, ricota, mozzarella, add chopped herbs, or whatever cheese combo you have on hand. I have made these fried in oil and baked in the oven, but I wondered about the possibility of using my air fryer. It worked! I made a simple batter of 1 cup flour, 1 tablespoon corn starch, 1 egg, and some soda water mixed well. I have also used beer before with rice flour, which is also great.

Air Fryer- 400 for 4 minutes. Check and turn over. Cook for about 4 more minutes. The cheese will escape and that is fine. SO GOOD!

Patty Melting My Heart…

Beef, Burgers, Sandwiches

“Hey, Rebecca? Dinner at 6:30!”

“What are we having?”

“Cheeseburgers. More specifically, Patty Melts.”

“From where?”

“What do you mean? My kitchen!!! Cafe Mom!”

Usually Patty Melts are made with caramalized onions, swiss cheese, and Rye bread, but you use what you have and what everyone likes…

I took a pound of ground chuck and seasoned it with some salt, pepper, onion powder, and garlic powder. I cooked all the burgers as thin as possible for about 5 minutes on the first side and 3 minutes on the other side. I took 2 slices of bread and added a slice of cheese on each one. We are a house divided, Katie and I like Swiss, and Rucks and Rebecca are all American cheese. I actually love all cheese, so no shade here.

I assembled the sandwiches and buttered one side. In a large skillet on medium heat, I added the sandwiches butter side down. Then I took the cast iron skillet to weigh down the patty melts. Once it was golden brown and the cheese started to melt, I buttered the top side and flipped them. Make sure your heat is not too high, otherwise the bread will burn. I served with tator tots that I cooked in my air fryer and some creamed corn. Hit the spot!!!